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Ingredients

500g bananas (weighed in the skin)

180g Mornflake Stoneground Oatmeal Fine

125g coconut oil

120g rice malt syrup

100g ground almonds

200g fresh blueberries

Juice of 1 lemon

2 large eggs

1 tsp. of baking powder

1 tsp. bicarbonate of soda

1 whole banana for the top of the cake

Method

  • Preheat the oven to 160°C
  • Line the loaf tin with baking paper
  • Weigh out the coconut oil and rice malt syrup into a saucepan, and melt together over a low heat, then set to one-side.
  • Use a blender or fork to mash the bananas until smooth.
  • Place all the dry ingredients into a large bowl; add the melted coconut oil and rice malt syrup mixture, bananas, lemon juice and eggs then stir together well. Finally fold through the blueberries.   
  • Pour the cake mix into the tin. Peel the banana, slice long ways through its centre then place seed side up on the top of the cake mix. Place the cake on the middle shelf of the oven for 1 hour then cover with a piece of baking paper and bake for the remaining 15 minutes.
  • Remove from the oven and leave to cool on a cooling rack before slicing.
  • Keep in an airtight container and eat within 3 days.



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